Article ID Journal Published Year Pages File Type
8428626 Trends in Food Science & Technology 2018 86 Pages PDF
Abstract
Remarkable studies demonstrated that the health beneficial effects of vegetable oils have been often attributed to their antioxidant properties and abilities to increase cellular antioxidant defense system and thereby scavenge free radicals, inhibit lipid peroxidation, augment anti-inflammatory potential, and further protect the CVS from various adverse effects. However, the repeatedly heated vegetable oils increase the effect of lipid peroxidation and aggravate the development of CVD. In conclusion, it is noted that we should consume the nutritionally rich fresh vegetable oil and discourage the use of repeatedly heated oil in our daily diet to reduce the risk of CVD.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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